We are in autumn, the time of pumpkins, chestnuts, mushrooms and other foods typical of this time. Today we present a classic recipe for this season: pumpkin cream.
It is deliciously soft and its color fills us with energy! It is advisable to always have a cream ready for a healthy and light dinner!
- 1kg pumpkin
- 2 leeks
- 1 Liter vegetable broth (or water)
- Salt and a touch of pepper to taste
- Extra virgin olive oil
- Touch of nutmeg or curry
Peel and cut the vegetables. Sauté them in a pot with a bottom of olive oil. When it is well sautéed, add the broth. If you do not have natural broth made previously, it does not matter, you can use supermarket ones that are as natural as possible. Otherwise nothing happens if you pour water on it since the pumpkin and the leek themselves will already give their taste of vegetable broth.
We let it all boil for about 20 minutes. Until the vegetables are soft. When everything is at its point we pass it through the mixer to crush everything until it takes the consistency of a smooth cream. Do not forget to add salt. I love putting pepper in it, which contrasts with the sweet flavor of the pumpkin and I particularly love adding curry to it. It gives it a delicious flavor and aroma.
Whoever wants to can add cream to the cream once it is made. I particularly like it better without cream. With a good chicken or vegetable broth it is more than enough to add flavor to the pumpkin. But if we want to soften its flavor, the touch of cream can be a good trick. The trick of adding a potato can also be useful if we like thicker cream.
Also when serving it you can sprinkle a pumpkin seeds and a touch of curry. It looks great! The curry contrasts with the sweetish flavor of the pumpkin.
Enjoy it !!